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One Shalot (Take half a pound of the white)

Take half a pound of the white meat of a fowl, six mushrooms, pepper and salt; pound these in a mortar and pass through a hair-sieve, add to it a gill and a half of whipped cream and the gill of Béchamel sauce. Take the beards off the oysters, cut each one in half, fry the chopped shalot in the butter, add the curry sauce and half a gill of cream, cook this, then stir in the oysters, mix well and add a little salt and cayenne. Grease the Bouchée moulds, line well with the cream of chicken; put some of the oyster mixture in the middle, cover each with more chicken cream, and steam very steadily for fifteen minutes. Serve very hot with some good Suprême sauce poured round the bouchées.